Roasted-Vegetable Soup

Ingredients

• 1 cup baking potato cubed peeled
• 0.3 teaspoon pepper black
• 28 ounce canned tomatoes whole undrained chopped canned
• 1 cup carrots chopped
• 1 teaspoon basil dried
• 3  garlic cloves sliced
• 1 tablespoon olive oil 
• 2.5 cups onion coarsely chopped
• 1 teaspoon oregano dried
• 1 pound plum tomatoes halved
• 0.3 teaspoon salt 
• 4 cups vegetable broth (1 [32-ounce] box)

Equipment

• bowl
• frying pan
• oven
• blender
• dutch oven

Directions

1. Preheat oven to 42
2. Combine first 7 ingredients in a jelly-roll pan; toss to coat.
3. Bake at 425 for 30 minutes or until vegetables are tender.
4. Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
5. Add the roasted vegetables to potato mixture.
6. Place half of vegetable mixture in a blender, and process until smooth.
7. Pour pured mixture into a large bowl; repeat procedure with remaining vegetable mixture. Return to pan; cook 5 minutes or until thoroughly heated.